Pork Roast Calabrese

1. Preheat oven to 450 degrees F. Prepare pork loin to be stuffed by cutting 2 lengthwise slits along the side. Rub meat with garlic and sprinkle 1 tablespoon rosemary into slits.

2. Stuff each opening with cheese, salami, prosciutto, parsley, capers (and anchovies if using). Tie meat with string to encase stuffing.

3. Season with salt, pepper and remaining rosemary; place in roasting pan; pour olive oil over top. Roast for 20 minutes; lower temperature to 350 degrees F; continue to roast for 1 1/4 hours, turning occasionally. Remove from oven; let stand 15 minutes before slicing.

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Nutrient	Quantity
Total fats	35.7543 g
Protein	23.4335 g
Carbohydrates	5.774 g
Energy	439.7167 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7192 g
Water	93.5839 g
Aspartic acid	2.1782 g
Calcium, Ca	213.382 mg
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	0.8806 g
Carotene, beta	17.998 g
Niacin	3.8505 mg
Vitamin A, RAE	91.696 g
Arginine	1.3723 g
Riboflavin	0.3054 mg
Fatty acids, total saturated 20:1	0.0017 g
Glutamic acid	4.5327 g
Sodium, Na	1760.5949 mg
Fatty acids, total saturated 16:1 undifferentiated	1.471 g
Total lipid (fat)	35.7543 g
Manganese, Mn	0.1964 mg
Proline	2.3353 g
Fatty acids, total saturated 16:0	8.9669 g
Fatty acids, total saturated 8:0	0.1036 g
Choline, total	72.2381 mg
Sugars, total	2.3078 g
Serine	1.1904 g
Fatty acids, total saturated 10:0	0.2903 g
Fatty acids, total saturated 18:0	5.2679 g
Fatty acids, total saturated 20:4 undifferentiated	0.0002 g
Vitamin B-6	0.319 mg
Selenium, Se	22.2966 g
Ash	5.8542 g
Vitamin D	62.0221 IU
Fatty acids, total saturated 18:1 undifferentiated	13.2823 g
Pantothenic acid	1.2843 mg
Phenylalanine	1.1242 g
Copper, Cu	0.284 mg
Betaine	2.9484 mg
Thiamin	0.1384 mg
Retinol	85.14 g
Methionine	0.635 g
Iron, Fe	3.0424 mg
Carbohydrate, by difference	5.774 g
Phosphorus, P	358.9345 mg
Folate, total	10.112 g
Fatty acids, total saturated 4:0	0.236 g
Alanine	1.5134 g
Cholesterol	118.7942 mg
Valine	1.4094 g
Fatty acids, total saturated 18:2 undifferentiated	1.0719 g
Glycine	1.5925 g
Fatty acids, total saturated 14:0	1.623 g
Zinc, Zn	3.2909 mg
Isoleucine	1.2114 g
Fatty acids, total saturated 12:0	0.2658 g
Fatty acids, total polyunsaturated	1.7922 g
Leucine	2.158 g
Vitamin A, IU	413.114 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	10.112 g
Tryptophan	0.2802 g
Vitamin C, total ascorbic acid	2.983 mg
Phytosterols	5.624 mg
Fatty acids, total saturated 6:0	0.1614 g
Tyrosine	1.068 g
Vitamin B-12	4.0244 g
Vitamin K (phylloquinone)	4.5498 g
Fatty acids, total saturated	17.6434 g
Histidine	0.8687 g
Fatty acids, total monounsaturated	14.9871 g
Threonine	0.9667 g
Folate, food	10.112 g
Vitamin D (D2 + D3)	1.5588 g
Vitamin D3 (cholecalciferol)	0.198 g
Vitamin E (alpha-tocopherol)	0.3851 mg
Magnesium, Mg	26.794 mg
Lysine	2.0959 g
Potassium, K	284.5245 mg
Cystine	0.309 g
Fluoride, F	46.7209 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	0.33 cup	0	0	0
Rosemary	2 tablespoons	4.454	0.7038	0.1992
Garlic Clove	2	8.94	1.9836	0.03
salt pepper	0	0	0	0
caper	1 tablespoon	1.978	0.4205	0.074
pork loin	4	0	0	0
prosciutto	0.25	0	0	0
salami	0.25	295.9747	2.1546	25.1749
anchovy	0	0	0	0
italian parsley	2 tablespoons	0	0	0
fontina	0.25	128.37	0.5115	10.2762